Sea Bream/Tai
Sea Bream does not seem to have the same high reputation in the west as it does in Japan. Perhaps this is due to the fact that its flesh is not so brightly coloured like tuna or salmon, nor does it have an intriguing appearance like many shellfish. It just seems to be a very simple fish, this is a shame as good fresh sea bream has a magnificent softness and a clean, smooth flavour. The best season to eat sea bream is in the spring.
The sea bream has a very prestigious place in Japanese cuisine and there are numerous ways of eating it including as sashimi, steamed and grilled. It is often eaten during new year and for other celebrations.
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